Striped Marlin (Nairagi) Flavor Profile

Striped Marlin Flavor Scale

Striped Marlin has flesh which varies in color from light pink to orange-red.  Orange-red flesh is especially desired by the sashimi market.  It has a firm texture and a distinctive flavor which is similar to but more pronounced than the flavor of swordfish.  Nairagi is considered the finest of the marlins due to its tender flesh.  Keep the center of the fish rare to avoid being dry.

Typical Cooking Methods

  • Bake
  • Broil
  • Deep-Fry
  • Grill
  • Poach
  • Saute
  • Smoke
  • Steam
  • Sushi

Alternate Names

A’u (Hawaiian), Makijiki, Nairagi

Description (Tetrapturus audax)

The body of the striped marlin is long and slender. It is smaller than the blue marlin, with a dark steely blue back which is lined with dark cobalt blue or lavender stripes, which fades to a silvery white belly.

The striped marlin has the most pronounced vertical stripe markings compared to other billfish. Generally it has fourteen to twenty vertical stripes which can “light up” to a very brilliant lavender to purple.  Striped Marlin can grow to about 13 feet and 494 pounds, but commercially caught fish are usually between 40 and 100 pounds.

Striped Marlin Fresh Availability

Fresh seafood availability chart: green areas show peak availability, light green show limited availability, gray indicates not available fresh.  In Australia, striped marlin are caught mainly off southeastern Australia in October and November.

Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec


Striped Marlin Butchering Yield Percentage and Recovery

Item To Skin/On Fillets To Skin/Off Fillets Notes
Whole Head/Off gutted   60% If you have additional yield info on this fish please leave a comment below.
Yield % varies according to a number of factors including: size of fish, season, sex, and the skill of your fishmonger.


Range & Habitat

Striped Marlin Range jpgAquaMaps Data sources: GBIF

Striped marlin are found in the tropical and sub-tropical waters of the Indian and Pacific Oceans. On the West Coast of the United States they range as far north as Oregon, but are most common south of Point Conception, California.

Typical Wholesale Products

Loins, Steaks


Striped Marlin (Nairagi) Sustainability Info

Name Alternate Names Catch Method Catch
Striped Marlin A`u, Makijiki, Nairagi Wild Worldwide Red-Dot_20.png Red-Dot_20.png Red-Dot_20.png Elevated
Disclaimer: The sustainability info above is accurate to the best of our knowledge. However, each program randomly updates their information without our knowledge. We therefore recommend that you verify the current accuracy of this information.

Green-icon_20.png = Best Choice/Recommended     Yellow-icon_20.png = Good Alternative     Red-Dot_20.png = Avoid/Not Recommended
August 2013

Striped Marlin are rated “Avoid” by all the sustainability scorecards due to severe decline in the populations of this species.


Nutritional Information

based upon a 6 oz (171 grams) raw edible serving.

* Calories/Calories from fat 209
* Protein grams  
* Fat grams 13.2
* Saturated fat grams 4.4
* Sodium milligrams 175
* Cholesterol milligrams 309
* Omega-3 grams  


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